Ingredients
| 1 | (medium) | butternut squash, peeled and cubed, approximately 3 cups |
| 1 | (medium) | onion, peeled and cut in half |
| 1 | (large) | parsnip, peeled and cut in thirds |
| 1 head | garlic | |
| 2 tbsp | (30 ml) | olive oil, divided |
| 1 | (large) | Granny Smith apple, halved and cored |
| 6 cups | (1.5 L) | chicken or vegetable broth (low sodium) |
| 1/2 tsp | (3 ml) | Fennel seed (optional) |
| 3/4 tsp | (4 ml) | Italian seasoning |
| 1/2 tsp | (3 ml) | cinnamon |
| 1/4 tsp | (2 ml) | nutmeg |
| 2 tsp | (10 ml) | Mrs. Dash Original Seasoning |
| 1 | bay leaf | |
| 2 cups | (500 ml) | Greek yogurt (low fat) |
| 1/4 cup | (60 ml) | milk |
| 1 tbsp | (15 ml) | cornstarch |
| 1/4 cup | (60 ml) | parsley, chopped |
| 1 tsp | (5 ml) | salt and pepper, approximately |
Directions
- Preheat oven to 350 F (175 C). Line baking sheet with parchment paper or foil.
- In a large bowl toss squash, onion and parsnip in one tbsp of the olive oil and place on baking sheet.
- Slice top 1/3 off the head of garlic and brush with olive oil. Wrap garlic in foil and set on baking sheet with vegetables. Place baking sheet in oven and roast for 45-50 minutes until vegetables are fork tender. Remove baking sheet from oven. Set garlic aside.
- While vegetables are roasting, lightly brush apple with olive oil and add to pan the last 15 minutes of roasting.
- In a medium pot on low heat, add broth, fennel oil, Italian seasoning, cinnamon, nutmeg and Mrs. Dash. Stir well.
- Squeeze garlic cloves out of their skin into a food processor or large blender. In batches, add roasted vegetables and apples, adding just enough broth to blend until smooth. Transfer pureed soup to a large pot. Repeat until all vegetables and broth are pureed. Add bay leaf and bring to a gentle simmer for 10- 15 minutes and reduce to low heat.
- In medium bowl, mix 1 3/4 cup of Greek yogurt, milk and cornstarch. Stir well to blend thoroughly. Slowly add about 2 cups of soup to the yogurt mixture, stirring well. Return mixture to soup pot and stir, add salt and pepper to taste and simmer gently for 5-10 minutes.
- Mix parsley with remaining yogurt and refrigerate until ready to serve. Ladle soup into a bowl and garnish with a dollop of the yogurt mixture.
- Freezes well.